Chicken Satay with Peanut Sauce
TIP: Serve with coconut rice to enjoy as a full meal.
- Contains Soy
- Contains Wheat
- Contains Peanuts
Prepared with
Ingredients
Marinade
- 14oz chicken mini fillets
- 1 coconut oil, melted
- 2 soy sauce
- 1 garlic clove, peeled, minced
- ¼ chilli flakes
- 2 fresh ginger, minced
- ½ turmeric
- Zest of 1 large lime (save juice zest of large lime (save juice for sauce)
- ground black pepper, as desired
Peanut Sauce
- 1 Tbsp soy sauce or tamari
- 1 Tbsp maple syrup
- ¾ Tsp fish sauce
- ¼ Tsp chilli flakes
- Juice of 1 Juice of lime (lime from marinade)
- 1oz smooth peanut butter
- 1oz coconut cream
- 1 Tsp curry powder
Toppings
- Roasted peanuts
- Coriander
- Lime wedges
Instructions
Step 1
Insert Crisper Plate in Large Container.
In a medium bowl, add all marinade ingredients and mix to combine. Mix in chicken fillets to evenly coat in marinade and leave in the fridge for at least 1 hour or overnight.
Step 2
In a small bowl mix all peanut sauce ingredients together to form a smooth paste. If paste is too thick, add a little water to loosen. Set aside.
Step 3
Place mini chicken fillets in an even layer on crisper plate. Attach the adaptor onto the FN101UK-MASTER PowerPod then install onto the container. Press MODE until AIR FRY illuminates, set time to 15 minutes and press START to begin cooking.
Step 4
When 5 minutes is displayed, remove PowerPod and flip chicken with silicone-tipped tongs.
Return PowerPod to adaptor and press START to resume cooking.
Step 5
When cooking is complete, ensure chicken reaches an internal temperature of 75 °C by using an external thermometer. Serve chicken with peanut sauce and garnish with dry roasted peanuts, coriander and a squeeze of lime